Luang Namtha fried noodles (fer koua Louang Namtha sai nam bpoo)

Ingredients 
•  100 g for pork, sliced across the grain 
•  1 snake bean, cut into 4 cm (1½ in) lengths
•  1 large or 2 small oyster mushrooms, torn into shreds 1-2 cm (1 in) at the widest part 
•  ¼ white or purple onion, finely sliced vertically 
•  2 medium cloves of garlic, peeled and chopped 
•  2 T for oil 
•  ½ – 1 t crab paste
•  2 C for dry egg or rice noodles, refreshed (or fresh rice noodles [kao soi]) 
•  ½ t for sugar 
•  2 T for soy sauce
•  3 T for water, if needed 
To finish
•  ⅓ lime 
•  dried chilli flakes

Method 
1. Prepare the first five ingredients and set aside. 
2. In a wok, heat the oil until hot and toss in the garlic, stirring constantly until golden. Add the meat and stir fry, moving ingredients constantly. When the meat becomes opaque and is starting to brown, toss in the snake bean, mushroom and onion slices. Mix, and then add the crab paste. Stir fry until the onions are translucent. 
3. Drain the noodles. Add them to the wok along with the sugar and soy sauce. Very gently mix the ingredients together without breaking the noodles. Add some water, if necessary, to avoid sticking. When the noodles are coated with sauce and are thoroughly heated, transfer them to a serving dish. Serve sprinkled with dried chilli flakes to taste and the lime wedge on the side.

Variations

•  Egg is skipped for this recipe
•  Luang Prabang fried noodles (fer koua Louang Phabang sai jeow bong) Replace the crab paste with 1 teaspoon of Luang Prabang chilli paste for Luang Prabang noodles. 
•  Muang Sing fried noodles (fer koua Muang Sing sai mak toua naow) Replace the crab paste with 1 teaspoon of fermented soybean paste for noodles as cooked in Muang Sing. 
•  Sesame fried noodles (fer koua mak nga) Instead of a seasoning paste, add 1 teaspoon of sesame oil to the frying oil before cooking the garlic. Just before serving, sprinkle the noodles with 1 tablespoon of dry roasted sesame seeds and mix them in
•  Toss in a tablespoon of Vietnamese balm leaves or another herb of your choice before serving for a fragrant variation on any of the noodle dishes. 
•  Chop a fresh chilli and add it to the wok at the same time as the onion for a spicy version of any of the above.
•  Vary the vegetables. Use French beans, snow peas, shredded mustard greens, bamboo shoots or Chinese kale. 
•  Sliced chicken, duck, beef or prawns may be substituted for pork in all fried noodle recipes.

Information by Food from Northern Laos ( The Boat landing Cookbook)

Video by Pailin’s kitchen